Wednesday, January 27, 2010

298/365 Ginger

I've never had fresh ginger on hand, so I'm not quite sure what I'm going to do with it. I've done some research online for ideas, and it seems as though the most common uses are in tea, stir fries, and desserts.

From what I read, it's a pain to peel -- but people who love it tackle the process anyway.

I love fresh ginger root and almost always have some in the fridge :)A favorite fall-back is to use it with bok choi:http://www.foodnetwork.com/recipes/robin-miller/stir-fried-bok-choy-with-ginger-and-garlic-recipe/index.html

I disagree that it is hard to peel though... I just use my potato peeler and it is a breeze.

If you like tea, then ginger tea can be great! I just boil some water on the stove and start tossing in slices :-D obviously the [more you add, longer you boil] the stronger it becomes. Also can add some honey as a natural sweetener. This is esp good for a sore throat! Good idea to strain the tea before drinking.

If you like Indian food, it goes very well in Rajma (red beans):http://www.recipedelights.com/recipes/vegdishes/Rajma.htmIf that looks interesting, let me know and I'll follow-up w/ some pointers off-line :-D

About SightSalad

SightSalad began as a foray into Project 365, but it's now a blog based on scenes that inspire me as I build a life I love. You'll find lots of photos of the great outdoors, quite a few of my cooking explorations, and the rest is a surprise. Welcome, and I hope you come back often!